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Step-by-step recipes for making a hearty and healthy lean soup-puree from vegetables, legumes and mushrooms
2017-12-05 Natalia DanchishakGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
1 gr.
2 gr.
carbohydrates
4 gr.36 kcal.
Option 1. Lean vegetable soup puree
Puree soup should be thick, hearty and tasty. The same can be applied to lenten dishes, only in this case it is achieved by using starchy vegetables, legumes or flour.
Ingredients
- three large potatoes;
- fresh greens;
- liter of drinking water;
- salt;
- one carrot;
- 5 g red ground pepper;
- 250 g zucchini;
- 30 ml vegetable oil;
- large onion;
- crackers.
Step-by-step recipe for lean soup puree from vegetables
Put a pot of drinking water on a quiet fire until it boils, prepare vegetables. Clean them and wash them. Chop potatoes into medium pieces. Cut the onion into slices. Chop the carrots into bars or circles. fresh zucchini peel, cut lengthwise into four pieces and crumble into not too thin slices.
Heat up in a frying pan vegetable oil. Put the onion in it first and fry until soft over medium heat. Add the carrots and continue frying until the vegetable has absorbed the oil and is tender. Lay out the zucchini. Increase the heat to evaporate the juice that the zucchini will give. Cook, stirring, for another five minutes. Now add potatoes, season with spices and mix. Simmer over low heat for about three minutes, stirring so that the potatoes do not stick to the pan.
Transfer the fried vegetables to a pot of boiling water. Increase heat and bring to a boil. Salt, cover with a lid and cook for 20 minutes, avoiding intense boiling. Put the vegetables in a blender with a slotted spoon, pour in a little broth and grind everything until a puree. Transfer to a saucepan and stir. Serve with crackers.
If you don't have a blender, you can use a food processor to chop vegetables. It is better to make crackers yourself by cutting the bread into cubes and drying it in a frying pan or in the oven.
Option 2. A quick recipe for lean mashed mushroom soup
Mushrooms during fasting are an excellent substitute for meat. Soups from this product are always taught to be nutritious and aromatic. Greens and garlic will add spice to the dish.
Ingredients:
- 550 g fresh champignons;
- olive oil - 50 ml;
- half a liter of vegetable broth;
- a mixture of peppers;
- three cloves of young garlic;
- fresh thyme;
- 15 g parsley;
- White bread.
How to quickly cook lean mashed mushroom soup
Turn on the oven to 190 degrees. Rinse the mushrooms, remove the thin skin from the caps. Cut each mushroom into four pieces. If the mushrooms are small, you can leave them whole.
Line a baking sheet with a sheet of foil. Put the mushrooms on it, season with salt and ground pepper. Drizzle them with vegetable oil. Stir and place on the middle rack of the oven.
Peel the garlic cloves. After 20 minutes, remove the baking sheet from the oven. Spread the peeled garlic on top and put in the oven for another ten minutes.
Cut white bread into slices, put on a baking sheet and send to the oven. Grill until golden brown.
Transfer the mushrooms from the baking sheet to the blender container, pour in a little vegetable broth, add half the parsley and thyme leaves. Blend everything on medium speed until pureed. Dilute to the desired consistency with vegetable broth.
If you do not have an oven, you can fry the mushrooms in a pan until lightly browned. Sprinkle the soup with chopped parsley when serving. Soup croutons can be rubbed with garlic before baking.
Option 3. Lean lentil soup puree
For the preparation of lean puree soup, only products of plant origin are used. Lean vegetable and lentil soup is hearty and healthy. Lemons add freshness and light, pleasant sourness.
Ingredients:
- stack red lentils;
- olive oil - 45 ml;
- potato tuber;
- parsley;
- two stalks of petiole celery;
- pepper and salt;
- two carrots;
- Cayenne pepper;
- bulb;
- ground cumin - 3 g;
- eight cloves of garlic;
- half a lemon;
- liter of vegetable broth;
- two bay leaves.
How to cook
Pour the olive oil into a large heavy saucepan and place over moderate heat. Peel the onion and chop finely. Pour into hot oil and cook for five minutes, stirring constantly. Cut the celery into small pieces. Peel carrots and potatoes. Chop into thin slices. Free the garlic from the husk and finely chop. Add all the vegetables and half the garlic to the onions and continue cooking, stirring regularly, for a few more minutes.
Rinse the lentils, put in a pan with vegetables. Pour all the broth, stir and bring to a boil. Cover the pot and cook the soup for half an hour until the lentils and potatoes are soft.
Put Bay leaf in a saucepan, add the remaining garlic and half the lemon. Cook for another 10 minutes. Then remove the lemon and bay leaf. Squeeze the juice from the second half of the lemon and add it to the soup. Puree everything with an immersion blender, season with salt, cayenne and black pepper. Stir.
Drizzle the soup with olive oil before serving. Use only red lentils for cooking. It cooks quickly and has a rich taste.
Option 4. Lean soup-puree with beans and green peas
Cooking bean soup- puree in vegetable broth. Legumes will make it thick and satisfying, and combined with garlic, green onions and celery, you get a tasty, healthy, fragrant lean dish.
Ingredients:
- 425 g canned beans;
- ground pepper and salt;
- stack green peas;
- Bay leaf;
- potato;
- 15 ml of olive oil;
- stalk of petiole celery;
- five stack. vegetable broth;
- a bunch of green onions;
- garlic - a slice.
Step by step recipe
stalk of celery and green onion crumble finely. Peel the potato tuber and cut into arbitrary pieces. We release the garlic clove from the husk and chop it finely. Heat olive oil in a large saucepan over medium heat. Put chopped onion, garlic and celery into it. Cook, stirring, for three minutes. Add potatoes and fry, stirring, for a minute.
Pour broth over vegetables. We put the beans out of the jar and green pea. We put a bay leaf, salt and season everything with pepper. Stir and bring to a boil. Reduce the heat to low, cover the pot with a lid and cook for 20 minutes until the potatoes are soft.
Take out the bay leaf. Blend the contents of the saucepan with an immersion blender until pureed. We grind the soup through a metal sieve. Return to the pot and heat up. Garnish with fresh mint leaves when serving.
Cook soup until all vegetables are soft. You can chop vegetables in a food processor or with a pusher.
Option 5. Lean Broccoli and Cauliflower Puree Soup
Lenten puree soup is suitable not only for those who fast, but also for vegetarians, as well as people who monitor their weight. Gentle, useful and light dish your loved ones will love it.
Ingredients:
- 350 g of cauliflower;
- vegetable marrow;
- 250 g broccoli;
- bulb;
- 50 g spinach;
- 5 g ground black pepper;
- 25 ml of olive oil;
- 10 g ground paprika;
- 10 g of kitchen salt.
How to cook
Separate cauliflower and broccoli into small florets. We clean the zucchini and finely chop. Wash the spinach well and chop. We clean the onion and finely chop.
Put the onion in the pot cauliflower and zucchini. Fill with water so that it barely covers the vegetables. Put on medium heat and cook for ten minutes. Add spinach and broccoli. Salt and cook for the same amount of time.
We shift the boiled vegetables into a blender container and grind until a puree state. We dilute to the desired consistency with vegetable broth, pour in olive oil, season with pepper and paprika. Stir and warm over low heat.
Puree soup only in a thick-walled pot or cauldron. Enamelware not suitable for this, the dish in it will burn.
Mashed Potato Soup in bread
Three simple ingredients, a few simple manipulations and a velvety potato soup with an unusual aroma of baked garlic is ready. Let's serve it in a crispy half rye bread and sprinkle with green onions. Both tasty and beautiful!
Ingredients:
1 head of garlic
1 st. spoon + 1 teaspoon olive oil
2-3 leeks
6-8 medium red potatoes
1 liter vegetable stock or water
salt, pepper - to taste
4–5 st. tablespoons frozen or canned corn(may not be added)
1–2 loaves of rye bread (depending on the number of people)
green onions - for decoration
How to cook:
Heat the oven to 200°C. Peel the head of garlic from the top husk. Cut off the top by 2-3 mm. Lubricate 1 tsp. olive oil, wrap in foil and place in the oven for 35-40 minutes.
Remove the garlic, do not turn off the oven. In a large saucepan, heat 1 tbsp. olive oil, add chopped leeks and sauté for 3-4 minutes until soft.
Add potatoes, chopped small cubes, and broth/water. Bring to a boil, reduce heat and simmer for 10-15 minutes until potatoes are tender.
Remove from heat, add roasted garlic cloves, salt, pepper and beat with a blender until smooth. Add corn and stir. Cut a loaf of bread in half, remove the pulp.
Bake in the oven for 15-20 minutes, the crust should be lightly browned. Pour soup into prepared bread bowls, garnish with green onions and serve immediately.
Tomato soup with beans
Tomato soup with beans
This thick tomato soup has not only a bright appearance, but also taste. Nutritious, flavorful, crunchy garlic croutons and spicy notes, the soup reminds of sunny Provence and the approaching summer.
Ingredients:
1 large onion
2 tbsp. a spoonful of olive oil
2 garlic cloves
1/4 teaspoon red chili pepper
3–4 tbsp. spoons of tomato paste
1 can (450 g) chopped tomatoes own juice
2 teaspoons Provence herbs
1 can (420 g) white beans in their own juice
1 liter of water
1.5 st. spoons of sugar
1.5 st. spoons of white wine vinegar
salt and black pepper - to taste
Garlic croutons:
2–3 tbsp. spoons of olive oil
2-3 garlic cloves
half a French baguette or a whole ciabatta
salt - to taste
How to cook:
Heat oil in a large saucepan over medium-high heat. Add finely chopped onion, saute for 5 minutes. Add finely chopped garlic and chili, fry for another 1-2 minutes until golden brown.
Add tomato paste and stir-fry for 1 minute. Add chopped tomatoes and Provencal herbs. Drain liquid from beans and rinse well.
Pour water into a frying pan and bring to a boil. Then add beans and cook for 10-15 minutes. Add sugar, vinegar, salt and black pepper.
Cover and leave for 10 minutes. For croutons, heat the oven to 200°C. In a bowl, mix olive oil and crushed garlic. Cut the bread into medium cubes, add to the bowl and mix well.
Salt to taste. Place on a baking sheet and cook for a few minutes until golden brown. Serve the soup with garlic croutons.
Spicy vegetable soup with rice
Spicy vegetable soup
This is another fun vegetable soup. Its secret lies in the combination of the warming spiciness of chili peppers with a light lemon sourness. Rice will make the stew even more rich and nutritious.
Ingredients:
1 large onion
2-3 garlic cloves
2 medium carrots
2 celery stalks
2 teaspoons dry thyme
0.5 teaspoon dry chili pepper
3 leeks
2.5 l vegetable broth
1 can (450 g) tomatoes in their own juice
2–3 tbsp. rice spoons
salt, pepper - to taste
1 st. spoons of lemon juice
How to cook:
Heat olive oil in a large saucepan over medium-high heat. Finely chop the onion and saute for 5 minutes, add finely chopped garlic and fry for another 1 minute.
Add carrots and celery, randomly chopped, thyme, chili and leek, cut into rings. Keep on fire for 3-4 minutes, stirring constantly.
Pour in the broth, tomatoes along with the liquid (if they are whole, cut) and washed rice. Bring to a boil and reduce heat to medium-low.
Boil for about 30 minutes. Add salt, pepper and lemon juice. Serve immediately.
Mushroom soup with sauerkraut
Mushroom cabbage soup
“Where cabbage soup is, look for us there too,” they used to say in Russia. These thick, rich, with a marvelous aroma of porcini mushrooms and a rich sour taste, cabbage soup will help diversify your Lenten table. They become much tastier the next day.
Ingredients:
7-9 dry porcini mushrooms
0.5 liters of warm water
1 st. tablespoons of vegetable oil
2 medium onions
500–700 g sauerkraut
2 liters vegetable or mushroom broth
1 large potato
1 bay leaf
peppercorns - to taste
dill - to taste
4 garlic cloves
salt - to taste
How to cook:
Soak mushrooms in warm water for 30 minutes. Strain the water and set aside. Mushrooms cut into small cubes. Heat vegetable oil in a frying pan.
Fry finely chopped onion for 5 minutes. Add cabbage to the onion, reduce heat and simmer for 15 minutes. Add mushroom water, mushrooms and diced potatoes to the broth.
Cook for 10-15 minutes. Add bay leaf, peppercorns, salt, cook for another 10 minutes. Put cabbage and onion in a saucepan with soup, bring to a boil.
Add dill and finely chopped garlic. Remove from heat and cover with a lid. Ideally, cabbage soup should be infused for 12 hours before serving.
Vegetable noodle soup
Vegetable noodle soup
Noodle soup has been familiar to us since childhood. AT classic version he is preparing for chicken broth with the addition of pieces of meat. Today we will introduce you to lean version. It will appeal to both children and adults. You can add fried tofu cubes if you like.
Ingredients:
1 medium onion
1 st. a spoonful of olive oil
0.5 teaspoon dry thyme
3 medium carrots
2 celery stalks
2.5 liters vegetable broth
1 bay leaf
1 cup small noodles
salt, pepper - to taste
fresh dill or parsley for garnish
How to cook:
Heat olive oil in a large saucepan over medium heat. Fry the onion for 5 minutes until golden brown. Add thyme and stir.
Cut carrots and celery in any shape. Add to the onion and fry for 1-2 minutes. Pour in the broth and bring to a boil over medium-high heat.
Add bay leaf to soup and reduce heat to medium. Add the noodles and cook for about 10 minutes until al dente (depending on the variety).
Add salt and pepper to taste. Sprinkle with herbs and serve.
Thick soup with lentils
Thick soup with lentils
Fragrant roasted vegetables, thick lentil cumin stew, and fresh cilantro greens - this colorful trio comes together in one pot to become delicious guest on your dining table. Spicy notes of zira create a festive oriental mood. Soup for true gourmets!
Ingredients:
1 large eggplant
1 red Bell pepper
1 green bell pepper
1 bulb
4 garlic cloves
2 tbsp. spoons of olive oil
1 can (450 g) tomatoes in their own juice
200 g red lentils
1 teaspoon of zira
1 l vegetable broth
salt, pepper - to taste
0.5 bunch cilantro or parsley - for decoration
How to cook:
Cut the eggplant into small cubes, salt and place on a paper towel. Leave on for 30 minutes, then rinse cold water and dry.
Heat the oven to 220°C. Cut peppers and onions into small cubes. Finely chop the garlic. Put pepper, onion, garlic and eggplant on a baking sheet greased with olive oil (1 tablespoon).
Drizzle remaining oil on top and stir. Roast vegetables for 20-30 minutes, until golden brown. AT large saucepan fold the tomatoes, washed lentils and cumin, previously crushed in a mortar.
Add to broth and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20-30 minutes until the lentils are tender.
Add roasted vegetables, salt, pepper and stir. Serve with chopped herbs.
Solyanka
Solyanka or villager - classic dish Russian cuisine. Today we will cook a hodgepodge in vegetable broth without meat. Sauerkraut, olives and capers create a rich sour-salty taste, while crushed garlic and cilantro give the hodgepodge a spicy note. The perfect addition the soup will be fresh rye bread.
Ingredients:
400 g sauerkraut
2–3 tbsp. tablespoons of vegetable oil
1 large onion
2–3 tbsp. spoons of tomato paste
2 pickles
2 l vegetable broth
1-2 teaspoons capers
4-5 olives (preferably with lemon)
2-3 garlic cloves
0.5 bunch cilantro
salt, pepper - to taste
How to cook:
Pour sauerkraut steep boiling water. After a few minutes, drain the water, squeeze the cabbage thoroughly. Heat vegetable oil in a large frying pan.
Add cabbage, simmer over medium heat for about 10 minutes, stirring constantly. Let the cabbage brown slightly. Add finely chopped onion and simmer for another 5 minutes.
Introduce tomato paste and cucumbers, cut into small cubes, heat for another 2-3 minutes until a strong pleasant aroma appears.
Pour in the broth, bring to a boil over medium-high heat. Boil 10 minutes. Rinse the capers, cut the olives into rings. Add to soup and cook for another 5 minutes.
Put crushed garlic and finely chopped cilantro in a hodgepodge, salt and pepper to taste. Bring to a boil, remove from heat and cover.
Let it brew for at least 30 minutes.
Watch the video recipe - real French onion soup perfectly diversifies Lenten menu, only croutons with cheese will need to be replaced with regular ones!
Lean soups - does not mean a bland and tasteless dish, they can be quite diverse: pea soup lean recipe, bean, lentil soup. More detailed recipes read on.
Lean lentil soup recipe
- brown lentils - 200 g
- water - one liter
- large carrot
- bulb
- minced garlic - tablespoon
- olive oil - a quarter cup
- a pinch of dried oregano
- salt pepper
- tomato paste - a tablespoon
- bay leaf - 2 pieces
- ground dried rosemary
Cooking:
1. Place the lentils in a large saucepan, pour in water (it should be three centimeters higher than the level of the lentils). Put on medium heat, boil, boil for another ten minutes, discard the lentils on a sieve.
2. Dry the pan, pour in the olive oil, put it back on medium heat.
3. Add carrot, onion, chopped garlic, simmer until onion is transparent and soft.
4. Add oregano, water, lentils, bay leaf, rosemary.
5. Bring to a boil, reduce heat, cover, boil for 10 minutes.
6. Put the tomato paste, season with salt, pepper, cover with a lid, cook until the lentils become soft. Don't forget to stir your soup! If it gets too thick, add more water.
And here's another one delicious lentil soup recipe.
Ingredients:
- lentils - two thirds of a glass
- vegetable oil
- carrot
- potatoes (small) - 4 pcs.
- litere of water
- bulb
Cooking:
1. Soak lentils in a liter of water for two hours. In the same water, put it to boil.
2. Add diced potatoes, carrots, onions, fried in oil.
3. Boil the soup for about 20 minutes. During this time, the lentils and potatoes should become soft.
4. For a richer taste, you can add olives and brine.
Pumpkin soup with coconut milk and lentils.
Ingredients:
- bulb
- vegetable oil
- a clove of garlic
- red lentils - one glass
- chopped ginger root - a tablespoon
- cilantro - 1/3 cup
- cubed pumpkin - 1 cup
- a pinch of fenugreek seeds
- water - 2 glasses
- curry - a teaspoon
- tomato paste - two tablespoons
- coconut milk - ½ cup
- salt pepper
- nutmeg
- red ground pepper
Cooking:
1. Heat the oil in a large saucepan, add the onion, fenugreek seeds, garlic, ginger.
2. In a saucepan, combine kanza, lentils and pumpkin, add tomato paste, coconut milk, water.
3. Curry nutmeg, pepper, salt, red nutmeg pepper, boil, reduce heat. Cook lentils and pumpkin until soft.
Lenten soups recipes with photos
Ingredients:
- plum tomatoes - 1 kg
- vegetable oil
- a clove of garlic - 4 pcs.
- wine or balsamic vinegar- 0.5 tablespoons
- hot chicken broth - ½ liter
- chopped basil - 3 tablespoons
- salt pepper
African peanut soup.
Ingredients:
- red large pepper, medium onion - 2 pcs.
- a jar of trade winds
- chopped garlic clove - 4 pcs.
- olive oil - two tablespoons
- black pepper, ground spicy pepper- ¼ teaspoon
- vegetable broth - 2 liters
- brown rice - 85 g
- peanut butter - 2/3 cup
Cooking:
1. Heat the oil in a large saucepan (set medium heat).
2. Pepper, onion, fry until soft. AT last turn stir in the garlic.
3. Put the pureed tomatoes, hot and black pepper, vegetable broth, reduce the fire, put out for about half an hour.
4. Add rice, simmer for 15 minutes with the lid closed.
5. Add peanut butter, stir well.
lean bean soup recipe
- stalk of celery - 0.5 pcs.
- small bulb
- carrots - ½ piece
- clove of garlic
- fresh ginger root - a teaspoon
- shiitake mushrooms - 150 g
- beef broth - 2 liters
- green onions - a tablespoon
Cooking:
1. Finely chop carrots, onions, celery, put in a saucepan, add some mushrooms, garlic, ginger, add beef broth.
2. Put the pot on high heat, boil, cover with a lid, reduce heat to medium, boil for 45 minutes.
3. Put the remaining mushrooms in a separate pan.
4. As soon as the broth is ready, place a sieve over the pan, strain the broth. Discard cooked foods.
5. Serve the soup in small bowls along with green onions.
miso soup
Ingredients:
- water - one liter
- korean pasta gochujan - 0.5 tablespoons
- Dashi seasoning granules - 0.5 tablespoons
- garlic paste - a tablespoon
- zucchini
- soft tofu - 355 g
- bulb
- fresh mushrooms - 100 g
- potato
Cooking:
1. In a large saucepan set on high heat, mix gochujang, dashi, garlic and water, boil, boil for a couple of minutes.
2. Add cubes of potatoes and zucchini, onions, mushrooms, boil for another 5 minutes.
3. Stir in the tofu, boil until the vegetables are soft.
Soup with tomatoes, pasta and garbanzo.
Ingredients:
- vegetable broth - 1.2 liters
- olive oil - a tablespoon
- small pasta- ¾ cup
- garlic cloves - ¾ cup
- bulb
- dried basil, thyme - ½ teaspoon each
- jar canned tomato
- jar of garbanzo
- salt - a teaspoon
Cooking:
1. Boil the broth in a large saucepan, add pasta, boil for 10 minutes.
2. Heat vegetable oil in a small skillet.
3. Saute garlic and onion until translucent.
4. Add pasta.
5. Add thyme, salt, pepper, basil, tomatoes, chickpeas, heat through, serve.
Recipe for lean vegetable soup.
- avocado
- tomatoes - 6 pieces
- salt
- frozen corn - 0.5 cups
- fresh lemon juice - a tablespoon
- black pepper
Cooking:
1. Out of 4 big tomatoes squeeze juice.
2. In a medium bowl, combine corn, avocado, tomato juice, chopped tomatoes, lemon juice, cilantro.
3. Season to taste, pour into bowls.
Lean vegetable soup recipe.
- carrots, a small swede - 2 each
- bulb
- olive oil
- potatoes - 255 g
- a small fennel tuber
- a small stalk of a leek
- a few sprigs of parsley
- a few sprigs of thyme
- salt pepper
- vegetable broth - 700 ml
- canned tomatoes - 255 ml
Cooking:
1. Peel the onion, chop finely.
2. Fennel, leeks clean, wash.
3. Cut the onion into thin rings, and the fennel into thin slices. Set aside the fennel greens.
4. Peel carrots, turnips, potatoes. Cut carrots into thin circles, turnips and potatoes into small cubes.
5. In a large saucepan, heat a couple of tablespoons of olive oil, fry the onion on it (about 5 minutes).
6. Add the remaining vegetables, fry for 8 minutes, remembering to stir.
7. Tie parsley, thyme, bay leaf with kitchen thread.
8. Pour the broth into the pot with vegetables, add canned tomatoes and greens, salt, add pepper, boil, boil for 40 minutes over low heat.
9. Take out the greens, salt, pepper, garnish with fennel greens.
Lean soups puree recipes.
Carrot soup with ginger.
Ingredients:
- vegetable oil, grated ginger root - a tablespoon
- salt
- dry ground ginger- 0.5 teaspoon
- medium carrot - 9 pcs.
- medium leek
- soy milk or regular milk - ½ cup
- vegetable broth - a couple of glasses
Cooking:
1. Heat the oil in the bottom of the soup pot, fry the leeks.
2. Add fresh grated ginger, simmer with onions for about a minute.
3. Add carrots, stir, simmer for another minute.
4. Add salt, dry ginger, broth.
5. Bring to a boil, reduce heat, cover with a lid, boil for 20 minutes.
6. Divide the mixture into parts, pass through a blender along with milk.
7. As a result, you will get a pureed mass.
8. Return the soup from the blender to the pot, heat it up, but do not boil. Too much thick soup dilute with milk.
9. Pour the soup into bowls, garnish with chopped cilantro. ready!
Puree soup with white beans and rosemary.
Ingredients:
- onion - a couple of pieces
- white beans - two glasses
- a clove of garlic - 2 pieces
- twig fresh rosemary
- olive oil
- Bay leaf
- ground pepper - half a teaspoon
- salt - a teaspoon
- water or broth - 5 glasses
Cooking:
1. Soak the beans for 6 hours, drain the water.
2. Pour beans with broth or water, add rosemary, bay leaf, boil, reduce heat, continue cooking.
3. Garlic, chop the onion, simmer for olive oil over low heat for 5 minutes, continue to cook. Add to soup.
4. Boil for 30 minutes until the beans are soft.
5. Remove rosemary and bay leaf, boil.
6. Turn everything together with a blender until puree.
7. Return to the pan, salt and pepper. ready!
Lean soups in a slow cooker recipes.
Lentil soup in a multicooker.
Ingredients:
- potatoes - 2 pieces
- lentils - a full glass
- carrot
- bulb
- water - 1.7 liters
- salt, spices
- vegetable oil
Cooking:
1. Set the slow cooker to the "Baking" mode, fry the onion.
2. Add potatoes, lentils.
3. Pour water, add spices, salt, bay leaf.
4. Add greens.
5. Set the "Extinguishing" mode for 1.5 hours.
Soup with buckwheat and canned pink salmon.
Ingredients:
- onion
- potatoes - 3 pcs.
- canned pink salmon- 2 jars
- buckwheat - ½ multi glass
- sunflower oil
- bay leaf
- spices, salt
Cooking:
1. Wash the vegetables, and then peel them.
2. Grate the carrot, chop the onion.
3. Set the "Baking" mode, pour sunflower oil, fry onions, grated carrots.
4. Mash the pink salmon pieces, cut the potatoes into cubes.
5. Turn off the "Baking" mode, put the prepared ingredients in a saucepan, add spices, salt.
6. Pour hot water, set the "Extinguishing" mode for an hour.
7. Season the soup with herbs.
Step 1: prepare the ingredients.
To begin with, thoroughly wash the cauliflower and disassemble it into inflorescences. We put them in a deep bowl with brine at the rate of 1 liter of liquid - a teaspoon of salt. We keep the cabbage in this form for 10-15 minutes, during which time various animals will come out of the pores of this vegetable, for example, small bugs, worms. Then we wash the inflorescences again, move them to a clean bowl and move on.
Using a sharp kitchen knife, peel the potatoes, onion and garlic. Rinse them, dry with paper kitchen towels, in turn we send it to a cutting board and chop it into cubes, the first vegetable is 2 to 3 centimeters in size, the second is 1 centimeter in size, and the third is in very tiny pieces up to 3-4 millimeters. After that, lay out the rest of the ingredients that will be needed to prepare the dish on the countertop, and proceed to the next step.
Step 2: prepare lean soup-puree.
We put a deep pan with a non-stick thick bottom on medium heat and pour a tablespoon of vegetable, better refined oil into it.
After a few minutes, dip the chopped onions and garlic into the heated fat and sauté them until soft, as well as a light golden crust, periodically loosening with a wooden or silicone kitchen spatula. As soon as they are lightly browned, add the potatoes and cauliflower to the pan and fry the vegetables for 2-3 minutes.
Then fill them with purified water and bring it to a boil. When the liquid begins to gurgle, season it to taste with salt, a mixture of spices for soups, and two types of ground pepper: white and black. Cover the pan with a lid and simmer its contents for 25–30 minutes over moderate heat until the vegetables are fully cooked, periodically removing the white foam with a slotted spoon.
When they reach the desired state, that is, they become soft, boiled, we shift fragrant mixture together with unboiled liquid into the bowl of a stationary blender.
We grind everything at high speed into a homogeneous, smooth, one might say, rather liquid velvet puree.
In turn, pour it back into the pan, put it on a small fire, season with ground nutmeg, add more spices if desired and bring to a boil again, remembering to stir constantly so that the soup does not burn. After that, turn off the stove, cover the pan with a lid and let the first hot dish brew for at least 7–10 minutes, after which you can proceed to the tasting!
Step 3: serve lean puree soup.
Lenten puree soup after cooking is briefly insisted, then with the help of a ladle it is poured in portions on plates, if desired, season each with fresh finely chopped dill, parsley, cilantro, basil or green onions and serve as full second dish for dinner. As an addition to such a light meal, you can offer vegetable salad, marinades, pickles and, of course, bread, toast, croutons or crackers. Cook with love, and let Fasting be your joy!
Bon appetit!
Very often, water is replaced with vegetable broth;
Optionally, along with onions, you can sauté chopped on medium or coarse grater carrot;
Sometimes a few frozen or fresh broccoli inflorescences, slices of zucchini, eggplant, pumpkin, sweet pepper cubes or slices are added to a set of vegetables. fresh tomato. You can use everything at once, of course, such a soup will turn out to be more saturated vegetable taste, with not so prominent notes of potato and white cabbage, but it will also be nice to savor it;
Some housewives, when reheating the soup, put some fresh finely chopped greens, dill, parsley, cilantro or basil into it, although dried version these plants are also suitable.
